If you’re in the mood to bake a scratch strawberry cake, here’s a recipe flavored with 2 cups of strawberry puree and a dash of strawberry extract. It’s a nice change from the popular strawberry cakes with white cake mix and strawberry gelatin. It doesn’t have that same hot pink color, but the flavor makes up for it.
Scratch Strawberry Cake Flavor
As far as flavor is concerned, it’s full-on strawberry with notes of vanilla. Also, the texture is dense and soft rather than fluffy. We liked this scratch cake a lot, but the truth is I haven’t made one of the cake mix variations in a while and want to do a comparisons of the two types together. I’ll post a cake mix version (though you probably already have one), but for now here’s the scratch. It’s adapted from one I found on Fancy Flours, where I’ve purchased cute sprinkles and cupcake wrappers. My changes were to use a completely different icing, make the cake in two layers and add vanilla.
More Strawberry Recipes
Scratch Strawberry Layer Cake With Strawberry Cream Cheese Icing
- 2 sticks salted butter, room temperature (230 grams)
- 1 3/4 cup sugar (350 grams)
- 5 egg whites
- 2 teaspoon strawberry extract
- 1 teaspoon vanilla extract
- 2 cups pureed fresh strawberries measured after pureed
- 1/2 cup sour cream
- 3 cups cake flour (360 grams)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Mela’s Strawberry Frosting
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese from the refrigerator
- 3-4 cups powdered sugar
- 3 large strawberries pureed
- 1 tablespoon strawberry jam
- Pinch of salt
- Preheat oven to 350 degrees. Grease and flour two 9×2 inch round cake pans. Alternatively, you may use three.
- In a large mixing bowl, beat sugar and butter at medium speed with an electric mixer until fluffy. Add strawberry extract, vanilla extract, pureed strawberries, and sour cream. Beat until combined.
- Sift together flour, baking powder, soda, and salt. Gradually add to butter mixture, beating until combined.
- Beat egg whites until stiff peaks form. Gently fold into batter.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes then turn out onto wire racks. Cool completely.
- To make frosting, beat butter and cream cheese for about 2 minutes. Add powdered sugar 1 cup at a time. Add jam and slowly add pureed strawberries. Taste test it at this point and add a little strawberry extract if you feel like it.
- This icing is kind of soft, so I recommend putting the cake in the refrigerator as soon as you’ve finished frosting it. I stored mine in the refrigerator in a cake carrier. It tasted even better on Day 2.